Parsley Tomato Pasta Salad

Italian Flat Leaf Parsley by ET Charles

2 cups loosely packed fresh parsley leaves

20 small cherry or grape tomatoes

1 cup dry farfalle pasta – also called bowtie pasta

2 ounces blue cheese

1 small red onion or 2 small red scallions

1 teaspoon olive oil

Black pepper

Directions: Cook pasta in 3 cups of boiling water. Do not add salt as the cheese contains plenty of salt. Cook 9-12 minutes or according to directions on box.

Wash tomatoes in cold water and pat dry. Cut tomatoes in half. Wash parsley leaves in cold water and pat dry. Coarsely chop parsley being careful to remove all stems as parsley stems can be tough. Place tomatoes and parsley in a bowl.

Sauté onion in one teaspoon olive oil until lightly caramelized.

Using a slotted spoon lift pasta out of water and into tomatoes and parsley bowl. Add blue cheese to the pasta, tomatoes and parsley. Toss well. Top with caramelized onions and olive oil. Toss again. Serve warm with black pepper.

The ratio of tomatoes to parsley to dry pasta is almost one to two to one (1:2:1).

This makes just enough salad. There will not be leftovers.

Serves 4 people as a small side dish.

Note: Italian flat leaf parsley was drawn for a class at Denver Botanic Gardens. Fabric was produced via Spoonflower.

Peach and Tomato Pasta Salad

Peach and Tomatoes by ET Charles

 

1 peach

1 cup lightly packed fresh Italian parsley leaves

15-20 small cherry or grape tomatoes

1 cup dry pasta – penne or bowtie

4 ounces mozzarella, diced into small cubes

1 teaspoon olive oil

Black pepper

Directions: The ratio of dry pasta to whole peach to 15 cherry tomatoes to 1 cup loose parsley leaves is roughly one to one to one to one.

Cook pasta in 4 cups of boiling water. Do not add salt as the cheese contains plenty of salt. For penne or bowtie pasta, cook for 9-12 minutes or according to directions on box.

Slice cheese into small cubes.

Wash peach in cold water and pat dry. Slice the peach into small pieces. Wash tomatoes in cold water and pat dry. Cut tomatoes in half. Wash parsley leaves in cold water and pat dry. Coarsely chop parsley, being careful to eliminate all stems as these are very difficult to chew. (Reserve parsley stems for soup or stew, tied in cheesecloth a bouquet garni.)

Using a slotted spoon, lift pasta out of water and into a clean bowl. Add mozzarella cheese to the pasta. Let sit for five to ten minutes so pasta can cool. Then add peach, tomatoes and parsley. Toss well. Top with olive oil and black pepper. Serve warm.

This makes just enough salad. There will not be leftovers.

Serves 4 people as a small side dish.